This is a special risotto that I especially love, like all recipes that use the Lake Garda lemons from my garden! The licorice gives flare: I recommend you try it! This is not the usual risotto cooked with broth, but with water so as not to cover the taste of its few, high-quality ingredients - so be sure to use good rice!


  • 200 grams of Carnaroli rice
  • 1 organic lemon
  • 50 grams of onion
  • 4 spoonfuls of grated parmesan
  • 1 small glass of Martini Bianco
  • about 1 liter of water
  • 4 spoonfuls of Lake Garda extra virgin olive oil
  • 30 grams of butter
  • Pure licorice powder

Chop up the onion. Put it to a saucepan with the olive oil and half of the butter and cook it on low heat.  Add the Martini Bianco and a little water and allow the mixture to simmer together until the liquid evaporates and the onion becomes soft and creamy. In another pan toast the rice without adding any seasoning and bring the water to a boil in a third pan.

When the rice feels hot to the touch, add the onion to it and mix it together. Then begin to pour in the boiling water and cook it as you would do for a normal risotto, adjusting the salt as needed. Grate the lemon peel and extract the lemon pulp, making sure it is free of any peel or seeds, and cut it into small cubes.

When the risotto has almost finished cooking, add the lemon pulp and peel to the risotto, mixing well and turning off the heat. Stir in the parmesan and the remaining butter and let the risotto rest for a few minutes. Prepare the licorice powder.

Plate the risotto and sprinkle each dish with the licorice powder, being careful not to cover up the lemony taste of the risotto.


From “In cucina con Lilly” / incucinaconlilly.com